This creamy and sweet rosewater buttercream frosting is light, fluffy, and perfectly scented with roses! Made with 5 ingredients in one bowl, you’ll love this frosting! Vegan friendly.
Rosewater buttercream frosting is exactly what it sounds like: Buttercream frosting made with the sweet scented rosewater. This homemade frosting elevates any dessert and is perfect for the spring and summertime.
It can be made with dairy butter or non-dairy butter, meaning everyone can enjoy this treat!
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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Rosewater is a liquid made from water and rose petals. It can be used not only in cooking and baking, but has medicinal benefits and can be used as a perfume!
I source my rosewater from my local health food store. However, you can find it in a local health food store, an Asian supermarket, or on Amazon! I’ve linked a gluten free, vegan, and non-GMO rosewater here.
Rosewater has been found to have anti-anxiety properties when breathing in the scents. It also can help soothe a sore stomach. All the more reason to enjoy this cupcake!
Homemade frosting is so easy to make and WAY better than anything in the store. Plus, you can customize it to your personal allergies or food sensitivities. HEre is what you’ll need for this frosting:
Rosewater: The namesake ingredient! Make sure that you find one that is graded for human consumption and not just for cosmetic use. To use the one I make my cupcakes with, you can find it here! Also, rosewater can become very powerful very quickly! Always add less than you think and taste it before adding more.
Butter of your choice: Both dairy and non-dairy butter work fantastically in this recipe! If making with dairy, use unsalted butter to better control the saltiness in the frosting. If making dairy-free, consider using half plant-based butter and half plant-based vegetable shortening. This will produce a more stable frosting.
Vanilla extract: I love to add some vanilla to this as well since it pairs so nicely with the rosewater.
Milk of choice: Milk, cream, or plant-based milks all work here to make the frosting creamy.
Make sure you have a good stand mixer or hand mixer! This frosting is easy to make but requires a lot of whisking the butter and sugar together. To get the best results, use a stand mixer on high speed for 5 minutes to really combine the butter and sugar.
Use room temperature butter. No matter if you are using dairy-based or plant-based butter, make sure it is soft and room temperature. This allows the fats in the butter to better combine with the sugar, resulting in a smooth frosting.
Go easy on the rosewater! This stuff can become powerful very quickly. Start with a quarter teaspoon amount and add more from there.
What to use with rosewater frosting
Rosewater buttercream isn’t a classic frosting flavor, but it should be! It tastes amazing on the following cakes and cupcakes:
I hope you love this unique frosting flavor as much as I do!!
- hand mixer or stand mixer
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- piping tips and bags
- ½ cup butter of choice room temperature
- 3 cups powdered sugar
- 2-3 tbsp milk of choice
- 1 tsp vanilla extract
- ½ tsp rosewater extract
- sprinkle salt
- In a large bowl with a hand mixer, or a stand mixer with the whisk attachment, mix together the soft butter of choice with half of the powdered sugar on high speed for 3-4 minutes or until light and fluffy.
- Scrape down the sides of the bowl. Add the remaining sugar, 2 tbsp of the milk, vanilla, rosewater, and salt. Combine on low speed until all the ingredients are mixed.
- Whip on high speed for another 4-5 minutes or until frosting is light and fluffy. Scrape down the sides of your bowl as needed and add more milk if necessary to get the desired creamy texture.Top your cakes or cupcakes immediatly.
- Transfer your frosting to a piping bag and frost cake and cupcakes or using a spoon or offset spatula, frost cake and cupcakes. Enjoy!
- Frosting can be stored in the fridge for up to 5 days. Make sure you allow it to soften before piping or spreading onto cakes.